Top-ranked recipe named "Kung Pao Chicken"
This dish is served well over white sticky (jasmine) rice.
"This was my first time trying to make this dish. Great recipe and very good flavor. My wife thought it was "fresher" than what she normally would get at a restaurant (she's the kung pao lover). My cook times were a little longer, but really no problems following the instructions. I added some extra veggies to my liking. Thanks!"- jeffreychristie
1. Toss chicken with sherry and soy sauce in medium bowl; marinate until breasts have absorbed flavors, about 10 minutes. Mix garlic, ginger, and 1 tablespoon oil in small bowl; set aside. Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside.
2. Heat 1 tablespoon oil in 12-inch skillet (cast iron is preferred) over high heat until just beginning to smoke. Add chicken and cook without stirring for 2 minutes, allowing chicken to brown on one side; stir and cook 1 1/2 to 2 minutes more, until no longer pink; stir peanuts and chiles into chicken and continue cooking until peanuts have darkened slightly, 30 to 40 seconds longer. Transfer chicken, peanuts, and chiles to bowl; set aside.
3. Return skillet to burner and reheat briefly, 15 to 30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds. Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved chicken, peanuts, and chiles; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions and serve.
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umbungo78 11 month agoI swapped the chicken for eggs, substituted the peanuts for flour, and used milk in place of all the other ingredients, it tasted like pancakes, but I'd cook it again
dreamobx 12 months agoI loved this. I made it with rotisserie chicken and general tsao sauce instead of hoison. I also was out of oyster sauce. Winged it! It was amazing!
kirsten_purvis 1 year agoDelicious. Easy to make despite the long list of ingredients. The only thing I really changed was I added more chicken broth and soy sauce to make more gravy - I don't think it altered the flavor at all. The family devoured it. Everyone put it on the make again list.
krisser73 1 year agoThis was unlike any Kung Pao I've ever had. I had to throw it out and make a backup main dish. The amount of cornstarch is way too much.
timsykora 1 year agoThis is now my favorite Asian cuisine.
Schoochitover 1 year agoI will add lots more veggies and cut the amount of cornstarch next time. This was really good, quick and easy. It will be a regular go-to recipe!
FXSTS 1 year agoBeautiful taste... I managed to use all the bowls in the house. Adding extra frozen veg with the scallion.... I will cook this one again
Garcia09 1 year agoThe sauce was very good. I added more vegetables (carrots and cabbage because I had them) to the dish and will add even more next time.
imdequeen 1 year agoWow! And it was ready in a jiffy
ziggymakant 2 years agoSuper simple and yummy